Selectivity and antimicrobial action of bovine lactoferrin derived peptides against wine lactic acid bacteria

Food Microbiology

Volumn 26, Issue 3, 2009, Pages 340-346

  Enrique, María ^a   Manzanares, Paloma ^a   Yuste, María ^b   Martínez, Mireia ^b   Vallés, Salvador ^a   Marcos, Jose F ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Bodegas Miguel Torres   (Spain)

Author keywords

Antimicrobial peptides; L. brevis; L. hilgardii; O. oeni; P. damnosus; S. cerevisiae

Indexed keywords

ANTIINFECTIVE AGENT; LACTOFERRIN; PEPTIDE FRAGMENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; DRUG EFFECT; FERMENTATION; FOOD CONTAMINATION; KINETICS; LACTOBACILLACEAE; LEUCONOSTOC; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PEDIOCOCCUS; SACCHAROMYCES CEREVISIAE; SAFETY; SPECIES DIFFERENCE; WINE;

ANIMALS; ANTI-BACTERIAL AGENTS; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; KINETICS; LACTOBACILLACEAE; LACTOFERRIN; LEUCONOSTOC; MICROBIAL SENSITIVITY TESTS; PEDIOCOCCUS; PEPTIDE FRAGMENTS; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; WINE;

BACTERIA (MICROORGANISMS); BOVINAE; LACTOBACILLUS BREVIS; OENOCOCCUS OENI; PEDIOCOCCUS; PEDIOCOCCUS DAMNOSUS; SACCHAROMYCES CEREVISIAE;

EID: 61449157657     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.11.003     Document Type: Article

References (41)

1. Bauer R., Nel H.A., and Dicks L.M.T. Pediocin PD-1 as a method to control growth of Oenococcus oeni in wine. Am. J. Enol. Vit. 54 (2003) 86-91
2. Bellamy W., Takase M., Wakabayashi H., Kawase K., and Tomita M. Antibacterial spectrum of lactoferricin B, a potent bactericidal peptide derived from the N-terminal region of bovine lactoferrin. J. Appl. Bacteriol. 73 (1992) 472-479
3. Bellamy W., Takase M., Yamauchi K., Wakabayashi H., Kawase K., and Tomita M. Identification of the bactericidal domain of lactoferrin. Biochim. Biophys. Acta 1121 (1992) 130-136
4. Bom I.J., Klis F.M., Nobel H., and Brul S. A new strategy for inhibition of the spoilage yeasts Saccharomyces cerevisiae and Zygosaccharomyces bailii based on combination of a membrane-active peptide with an oligosaccharide that leads to an impaired glycosylphosphatidylinositol (GPI)-dependent yeast wall protein layer. FEMS Yeast Res. 1 (2001) 187-194
5. Bradford M.M. Rapid and sensitive method for quantitation of microgram quantities of protein utilizing principle of protein-dye binding. Anal. Biochem. 72 (1976) 248-254
6. Brogden K.A. Antimicrobial peptides: pore formers or metabolic inhibitors in bacteria?. Nat. Rev. Microbiol. 3 (2005) 238-250
7. Carl G.D., Leisner J.J., Swings J., and Vancanneyt M. Intra-specific variation of Lactobacillus plantarum and Lactobacillus pentosus in sensitivity towards various bacteriocins. Antonie Van Leeuwenhoek Int. J. Gen. Molec. Microbiol. 85 (2004) 209-216
8. Chung W., and Hancock R.E.W. Action of lysozyme and nisin mixtures against lactic acid bacteria. Int. J. Food Microbiol. 60 (2000) 25-32
9. Cleveland J., Montville T.J., Nes I.F., and Chikindas M.L. Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 71 (2001) 1-20
10. Cotter P.D., Hill C., and Ross R.P. Bacteriocins: developing innate immunity for food. Nat. Rev. Microbiol. 3 (2005) 777-788
11. Dionysius D.A., and Milne J.M. Antibacterial peptides of bovine lactoferrin: purification and characterization. J. Dairy Sci. 80 (1997) 667-674
12. Du Toit M., and Pretorius I.S. Microbial spoilage and preservation of wine: using weapons from nature's own arsenal - A review. S. Afr. J. Enol. Vitic. 21 (2000) 74-96
13. Enrique M., Marcos J.F., Yuste M., Martinez M., Valles S., and Manzanares P. Antimicrobial action of synthetic peptides towards wine spoilage yeasts. Int. J. Food Microbiol. 118 (2007) 318-325
14. Floris R., Recio I., Berkhout B., and Visser S. Antibacterial and antiviral effects of milk proteins and derivatives thereof. Curr. Pharm. Des. 9 (2003) 1257-1275
15. Gao Y.C., Zhang G.P., Krentz S., Darius S., Power J., and Lagarde G. Inhibition of spoilage lactic acid bacteria by lysozyme during wine alcoholic fermentation. Aust. J. Grape Wine Res. 8 (2002) 76-83
16. Haug B.E., Skar M.L., and Svendsen J.S. Bulky aromatic amino acids increase the antibacterial activity of 15-residue bovine lactoferricin derivatives. J. Pept. Sci. 7 (2001) 425-432
17. Haug B.E., Strom M.B., and Svendsen J.S.M. The medicinal chemistry of short lactoferricin-based antibacterial peptides. Curr. Med. Chem. 14 (2007) 1-18
18. Hou L., Shi Y., Zhai P., and Le G. Inhibition of foodborne pathogens by Hf-1, a novel antibacterial peptide from the larvae of the housefly (Musca domestica) in medium and orange juice. Food Contr. 18 (2007) 1350-1357
19. Ling J.M.L., and Schryvers A.B. Perspectives on interactions between lactoferrin and bacteria. Biochem. Cell Biol. 84 (2006) 275-281
20. Lonvaud-Funel A. Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie Van Leeuwenhoek Int. J. Gen. Molec. Microbiol. 76 (1999) 317-331
21. López-Exposito I., Minervini F., Amigo L., and Recio I. Identification of antibacterial peptides from bovine kappa-casein. J. Food Prot. 69 (2006) 2992-2997
22. López-García B., Pérez-Payá E., and Marcos J.F. Identification of novel hexapeptides bioactive against phytopathogenic fungi through screening of a synthetic peptide combinatorial library. Appl. Environ. Microbiol. 68 (2002) 2453-2460
23. s1-casein. Int. Dairy J. 16 (2006) 316-323
24. Orsi N. The antimicrobial activity of lactoferrin: current status and perspectives. BioMetals 17 (2004) 189-196
25. Osborne J.P., and Edwards C.G. Bacteria important during winemaking. Adv. Food Nutr. Res. 50 (2005) 139-177
26. Osborne J.P., and Edwards C.G. Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation. Int. J. Food Microbiol. 118 (2007) 27-34
27. Pellegrini A. Antimicrobial peptides from food proteins. Curr. Pharm. Des. 9 (2003) 1225-1238
28. Rojo-Bezares B., Saenz Y., Zarazaga M., Torres C., and Ruiz-Larrea F. Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria. Int. J. Food Microbiol. 116 (2007) 32-36
29. Ruiz-Giménez P., Burguete M.C., Castelló-Ruiz M., Marcos J.F., Salom J.B., Vallés S., Torregrosa G., Alborch E., and Manzanares P. Bovine lactoferrin pepsin hydrolysate exerts inhibitory effect on ACE-dependent vasoconstriction. Int. Dairy J. 17 (2007) 1212-1215
30. Rydlo T., Miltz J., and Mor A. Eukaryotic antimicrobial peptides: promises and premises in food safety. J. Food Sci. 71 (2006) R125-R135
31. Strom M.B., Haug B.E., Rekdal O., Skar M.L., Stensen W., and Svendsen J.S. Important structural features of 15-residue lactoferricin derivatives and methods for improvement of antimicrobial activity. Biochem. Cell Biol. 80 (2002) 65-74
32. Strom M.B., Rekdal O., and Svendsen J.S. Antibacterial activity of 15-residue lactoferricin derivatives. J. Pept. Res. 56 (2000) 265-274
33. Tomita M., Bellamy W., Takase M., Yamauchi K., Wakabayashi H., and Kawase K. Potent antibacterial peptides generated by pepsin digestion of bovine lactoferrin. J. Dairy Sci. 74 (1991) 4137-4142
34. Tomita M., Wakabayashi H., Yamauchi K., Teraguchi S., and Hayasawa H. Bovine lactoferrin and lactoferricin derived from milk: production and applications. Biochem. Cell Biol. 80 (2002) 109-112
35. Ulvatne H., Samuelsen O., Haukland H.H., Kramer M., and Vorland L.H. Lactoferricin B inhibits bacterial macromolecular synthesis in Escherichia coli and Bacillus subtilis. FEMS Microbiol. Lett. 237 (2004) 377-384
36. van der Kraan M.I.A., Nazmi K., van 't Hof W., Amerongen A.V.N., Veerman E.C.I., and Bolscher J.G.M. Distinct bactericidal activities of bovine lactoferrin peptides LFampin 268-284 and LFampin 265-284: Asp-Leu-Ile makes a difference. Biochem. Cell Biol. 84 (2006) 358-362
37. Vogel H.J., Schibli D.J., Jing W., Lohmeier-Vogel E.M., Epand R.F., and Epand R.M. Towards a structure-function analysis of bovine lactoferricin and related tryptophan- and arginine-containing peptides. Biochem. Cell Biol. 80 (2002) 49-63
38. Wakabayashi H., Matsumoto H., Hashimoto K., Teraguchi S., Takase M., and Hayasawa H. N-Acylated and D enantiomer derivatives of a nonamer core peptide of Lactoferricin B showing improved antimicrobial activity. Antimicrob. Agents Chemother. 43 (1999) 1267-1269
39. Wakabayashi H., Yamauchi K., and Takase M. Lactoferrin research, technology and applications. Int. Dairy J. 16 (2006) 1241-1251
40. Weinberg E.D. Antibiotic properties and applications of lactoferrin. Curr. Pharm. Des. 13 (2007) 801-811
41. Yaron S., Rydlo T., Shachar D., and Mor A. Activity of dermaseptin K-4-S4 against foodborne pathogens. Peptides 24 (2003) 1815-1821